KFC Chicken

 The KFC Original Secret Chicken Recipe is the heart and soul of the KFC brand, concocted by Colonel Harland Sanders himself. Despite many attempts to decipher the secret blend of 11 herbs and spices, the official recipe remains a secret locked away in a vault in Louisville, Kentucky. However, this recipe will help you create fried chicken that gets pretty close to the real deal.

Ingredients:

1. 2 cups all-purpose flour
2. 2/3 tablespoon salt
3. 1/2 tablespoon dried thyme leaves
4. 1/2 tablespoon dried basil leaves
5. 1/3 tablespoon dried oregano leaves
6. 1 tablespoon celery salt
7. 1 tablespoon ground black pepper
8. 1 tablespoon dried mustard
9. 3 tablespoons paprika
10. 2 tablespoons garlic salt
11. 1 tablespoon ground ginger
12. 3 tablespoons ground white pepper
13. 1 cup buttermilk
14. 1 egg, beaten
15. 1 chicken, cut up, the breast pieces cut in half for more even frying
16. Expeller-pressed canola oil

Instructions:

1. In a bowl, combine the flour and all the herbs and spices. This forms your coating mixture.
2. In another bowl, mix the buttermilk and beaten egg together.
3. Dip each piece of chicken into the buttermilk mixture, then roll them in the flour mixture. Repeat this process twice.
4. Let the chicken pieces rest for 20 minutes. This helps the coating adhere to the chicken better.
5. In a deep pan, heat your oil to 350°F (175°C). Ensure you have enough oil to fully submerge the chicken pieces.
6. Fry the chicken pieces for 10-15 minutes, until golden brown and crispy. Remember to turn the pieces occasionally for even browning.
7. Use a meat thermometer to check if the chicken is done – it should read 165°F (74°C) for breasts and 175°F (80°C) for thighs and wings.
8. Once cooked, place the chicken pieces on a wire rack over a baking sheet to drain any excess oil.
9. Let it cool slightly and then serve hot for that amazing fresh-from-the-fryer taste!n

MONTEREY SAUSAGE PIE

I had this quite a while ago and used to make it for my boys. It really filled them up and is a delicious guilty pleasure. 

Ingredients:

• 1 pound Bulk Pork Sausage
• 3 teaspoons Minced Garlic
• 2-½ cups Shredded Monterey Jack Cheese, Divided
• 1-⅓ cup Milk
• 3 whole Eggs
• ¾ cups Biscuit/baking Mix
• ¾ teaspoons Rubbed Sage
• ¼ teaspoons Pepper

Directions

In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-inch deep-dish pie plate.

In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.

Bake at 400°F for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.